A cheesecake with asparagus and wild garlic, the season for wild garlic is coming to an end as we are now in full bloom. I had already spotted this recipe last year in my gardening cheesecake book.
Springform pan 20cm. Steam the asparagus for 15 minutes.
Pesto. Blend the wild garlic leaves, adding olive oil until the desired consistency is reached. Add the milk and mix until you have a smooth, non-pasty mixture. Add the crushed pistachios. Set aside in the fridge. Chop the wild garlic leaves.
The cookie. Prepare your ring and insert a circle of parchment paper at the bottom. Wrap the sides of the ring with plastic wrap. Crush the cookies and reduce them to crumbs. Melt the butter and add it to the cookies. Mix until you obtain a crumbly dough. Fill the bottom of the mold and press down firmly using a spoon. Set aside in the refrigerator. Keep a few asparagus tips and blend the rest. Set aside.
The cream. In a mixing bowl, whip the spreadable cheese and Greek yogurt together. Dehydrate your gelatin, or in the case of agar-agar, dissolve the powder in a small saucepan with a bit of plant cream and bring to a boil for 1 minute, stirring continuously. Incorporate the cream with the melted gelatin or the cream with the agar-agar. Then add the remaining plant cream. Finish with the asparagus puree and chopped wild garlic. Mix well. Check the seasoning.
Assembly of the cheesecake. Spread half of the wild garlic cream with asparagus over the biscuit. Spoon pesto over the entire surface. Arrange the reserved asparagus tips in a circle around the edge. Cover everything with the remaining asparagus cream. Place in the refrigerator for 6 hours or overnight.
At the moment of serving, garnish with wild garlic flowers and crushed pistachios. Enjoy!
To finish, a recipe inspired by my great book on garden cheesecake.
0 servings
12
TH 
EN